Here are a couple pictures of a rack Beef Spare Ribs and a rack of Baby Backs.
I smoked theses on my Weber WSM for around three and a half hours using Kingsford Competition Briquet's and 4 chunks of apple wood. The ribs were rubbed with "Todds Dirt" and refrigerated for six hours prior to smoking. The ribs got a nice coating of Carnivor BBQ sauce for the last half hour on the smoker.

Weber WSM.


Sauce and Rub.


Couple hours in.


Done.


Beef spares.


Beef.


Happy customers.